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Chocolate and beetroot cake with hot chocolate sauce

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About the bake

You may think that chocolate and beetroot is an odd combination but  once you have tasted this chocolate and beetroot cake with hot chocolate sauce you will find it irresistible. This recipe was created for the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.

120Total Time
20Prep Time
1Bake Time
8Serves
A little effort

Method

  1. Step 1:

    Grease and line the base of a 20cm tin with baking paper. Preheat the oven to 180°C (160°C fan/gas mark 4). Then blitz the beetroot in a blender until pureed.

  2. Step 2:

    Melt the chocolate in a bowl set over a pan of water on a gentle heat. Then leave to cool slightly. Meanwhile beat together the butter and sugar until light and creamy. Add the eggs, one at a time, to the butter and sugar, and mix until combined. Stir in the melted chocolate.

  3. Step 3:

    Fold in the flour, cocoa powder and a pinch of salt. Add the beetroot puree and stir in well.

  4. Step 4:

    The cake mix will become a lovely deep burgundy colour, but don’t worry – it will look like chocolate cake once it’s cooked. Pour the mix into the prepared pan and cook for one hour. Leave the cake to cool for 10 minutes before turning out on to a wire rack to cool.

  5. Step 5:

    To make the sauce, heat the cream and liqueur in a saucepan and add the chocolate, syrup and butter. Keep stirring until melted and then serve warm, poured over your cake.

Ingredients

  • For the cake

    • 300g Beetroot (cooked)
    • 100g Dark chocolate
    • 125g Butter (unsalted)
    • 300g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range)
    • 225g Self-raising white flour
    • 40g Cocoa powder
    • 1pinch Salt
  • For the chocolate sauce

    • 300ml Single cream
    • 3 tbsp Baileys
    • 200g Dark chocolate (chopped)
    • 1 tbsp Golden syrup
    • 30g Butter (unsalted)

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